Cumin Lime Beef Kabobs with Zucchini and Onion
Aren’t kabobs just so…summer-y? I got this recipe from a cooking class I took a number of years ago, and I’m in love with the bold flavors. The cumin lime combination is amazing, and adding the grilled onion and zucchini completes the whole thing.
This is so easy to whip together, and only needs to marinate for an hour, which makes it the perfect dish for a summer weekend.
If you are using wooden skewers, don’t forget to soak them for an hour or so ahead of time. But if you’re ready to take the leap, I’d recommend investing in some re-usable metal skewers: you can stuff more on them, you don’t have to soak them, and most importantly…they don’t poke holes in your garbage bag.
- 12 oz beef tenderloin roast or steaks, cut into 1-inch cubes
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1 large red onion, cut into wedges
- 3 medium zucchini, sliced into ½ inch rounds
- In a medium bowl, stir together soy sauce, lime juice, salt, and cumin. Add beef, tossing to coat well. Cover and marinate in the fridge for 1-2 hours.
- Preheat grill for medium-high heat (or 400°F depending on your barbecue). Lightly oil the grill grate.
- Discard marinade. Thread beef, zucchini, and onion onto skewers and grill, turning occasionally, until charred, about 5 minutes total for medium-rare.